Tomato-Free Ketchup Nut-free Plantain Meatloaf (paleo, whole30)

A hearty gluten-free ketchup-free meatloaf recipe made from a base of plantains and tigernut flour, baked up to perfection and topped with a flavorful sweet potato carrot sauce. This recipe is Whole 30 and Paleo safe. No nuts. No tomatoes. No grains. No dairy.




  • 1 lb of meat (beef or bison)
  • 1 small zucchini
  • handful spinach
  • 1/2 plantain, steamed (80 grams)
  • 1 egg
  • 1 tablespoon coconut amino acids
  • 1/2 cup tigernut flour
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 cup tomato free sauce

Tomato free sauce recipe

  • 1 carrot, steamed (100 grams)
  • 1 large sweet potato, steamed (330 grams)
  • 1/2 tablespoon maple syrup
  • 1 teaspoon garlic powder (or to taste)
  • 1/2 teaspoon sea salt (or to taste)


  1. Pre heat oven to 350.

Place tomato free sauce ingredients into blender and blend until smooth.

  1. Set aside.

Place plantain and zucchini to food processor. Pulse together.

  1. Add in remaining meatloaf ingredients except the sauce.
  2. Pulse together.
  3. Add in 1/2 cup tomato free sauce.
  4. Place meatloaf into oiled bread loaf pan.
  5. Spread the remaining sauce on top.
  6. Bake in oven for 40-45 minutes.
  7. Use a meat thermometer to check too.